Crockpot Chicken Fajita Recipe
This Crockpot Chicken Fajitas recipe makes a stress-free dinner in a breeze.
Servings 4
Calories 327kcal
Ingredients
- 2 pounds (907g) chicken breast
- 15 ounces (400g) can of crushed or diced tomatoes
- 1 packet taco seasoning
- 3 bell peppers (1 red, 1 yellow & 1 green), sliced in thicker slices
- 1 large onion sliced
- 1 cup (200g) diced tomatoes
- 1 tablespoon hot sauce optional
- 8 corn or flour tortillas optional, for serving
Instructions
- Add all of the ingredients to your slow cooker insert.
- Place the lid on, and set to cook for 3-4 hours (I recommend 3 ½ hours) on high, or 6-7 hours on low.
- When done, remove the chicken from the slow cooker and shred using two forks.
- Return the shredded chicken to the slow cooker and gently stir to combine with the rest of the ingredients.
- Serve with tortillas and your choice of toppings.
Video
Notes
- If you like your bell peppers with some crunch, wait to add the bell peppers 30 minutes to an hour before the end of cooking.
- Cook for a shorter amount of time; if you prefer to have chicken, you can slice instead of shred.
- Alternatively, place the cooked chicken in a bowl and use a hand mixer to easily shred.
- Instead of tortillas, serve this over rice or stuffed into baked potatoes.
- Storage - store leftovers in an airtight container inside the fridge for 3-5 days.
- There is 1 WW Blue Plan SmartPoint in one serving of this recipe.
Nutrition
Calories: 327kcal | Carbohydrates: 16g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1360mg | Potassium: 1227mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3753IU | Vitamin C: 135mg | Calcium: 46mg | Iron: 3mg